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Baked Oats (6 Ways)

Nutritious breakfast baked oats! This simple recipe is made with whole grain oats blitzed in a blender with a handful of ingredients, then poured into individual ramekins with mix-ins added then oven baked. It's a muffin-like treat without all the high sugar and fat.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 servings
Course: Breakfast
Cuisine: American

Ingredients

  • 1/3 cup almond milk
  • 1 cup (92g) rolled oats
  • 1 medium overripe banana
  • 1 large egg
  • 1 Tbsp (15g) melted butter or coconut oil
  • 1 Tbsp real maple syrup (or 2 Tbsp for sweeter option)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon, OR other flavoring listed below
  • desired mix-ins (optional) see notes

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Spray two 10 ounce ramekins (or 12 ounce) with non-stick cooking spray.
  2. To a high spreed blender add almond milk, vanilla extract, maple syrup, oats, banana, egg, melted butter, baking powder, salt, and cinnamon or other flavoring of choice.
  3. Cover blender and blend mixture on high speed until everything is well combined and oats are finely ground, about 10 to 15 seconds.
  4. Divide mixture evenly among prepared ramekins. Briskly stir in mix-ins.
  5. Bake in preheated oven until cooked through on top center, about 23 to 30 minutes (wider ramekins will bake near lesser time, taller more narrow will take near greater time).
  6. Cool slightly before serving.

Notes

  • FOR EACH 2 SERVINGS
  • Blueberry cinnamon: Use 1/2 tsp cinnamon and after blending fold in 1/3 cup fresh or frozen blueberries.
  • Chocolate chip nut butter: Use 1/2 tsp cinnamon and fold in 1/4 cup chocolate chips. Drizzle each baked serving with 1 Tbsp nut butter.
  • Lemon poppy seed: Use 2 Tbsp maple syrup. Replace cinnamon with 2 tsp lemon juice, 2 tsp fresh lemon zest and after blending stir in 2 tsp poppy seeds.
  • Coconut strawberry: Replace cinnamon with 1/2 tsp coconut extract. After blending divide and fold in 1/4 cup chopped strawberries and 1/4 cup shredded coconut in the ramekins.
  • Cranberry almond: Replace cinnamon with 1/2 tsp almond extract. After blending divide and fold in 1/4 cup dried cherry flavored Craisins and 3 Tbsp sliced almonds in the ramekins.
  • Chocolate: Omit cinnamon, use 2 Tbsp maple syrup, and add 2 Tbsp Dutch cocoa or unsweetened cocoa powder when blending. After blending stir in 1/4 cup chopped dark chocolate.
  • If you made more than one batch you can bake them on a baking sheet for ease in transferring.
  • Mix ins not included in nutrition estimate as these will vary.